Análises físico-químicas de trigo destinado à malteação

Abstract

Wheat is considered the main input for various foods intended for human and animal consumption. In addition to bakery products, it is one of the most used cereals in malting. Its chemical composition is influenced by soil, climate and region where it is cultivated. The present work aimed to evaluate the malting of varieties of wheat from Paraná and São Paulo using physical-chemical parameters. The 1000 grain weight, the hectoliter weight and the moisture, ash, protein and lipid contents were determined using MAPA’s and IAL’s methodologies. The carbohydrate content was calculated by difference. The data were submitted to ANOVA for comparison of means (Tuckey, p <0.05) and Principal Component Analysis (PCA) to verify the grouping of samples according to the studied parameters. Considering the PH values obtained, the wheat samples are type 1, except for two samples. The 1000 grain weight varied between 25.83 g and 49.80 g. In the proximal composition, the analyzed cultivars showed significant differences for ash, protein, lipid and carbohydrate contents. The PCA showed the grouping of varieties according to the studied parameters. The 17 sample (TBIO Sossego, from Mauá da Serra-PR, harvest 2017) is the most suitable for malting due to its higher carbohydrate content and appropriate protein content.